Salt the eggplant and allow it to sit for 30 minutes.
After 30 minutes, wipe the water and salt from the top of the eggplant with a napkin.
Toss all vegetables in oil and then lay flat.
Sprinkle with oregano and black pepper.
Grill or barbecue all vegetables until they are cooked through and have a bit of char to them.
Slice mushrooms and peel and slice red peppers.
Warm naan up slightly on a skillet and then spread 1-2 T of hummus down the middle. On top of this, layer one piece of eggplant, 1 piece of zucchini, mushrooms, and red peppers.
Wrap the naan, using a toothpick to secure if necessary.
Recipe by Scratch Mommy at https://scratchmommy.com/eggplant-and-hummus-wrap-recipe/